---Vegetables--- Aubergines/eggplants/brinjals, diced into cubes - 400-500 grams Potatoes, diced into cubes - 2 medium sized Tomatoes, chopped - 3 large ---Spice mix--- Oil - 3 tablespoons Cumin seeds - 2 teaspoon Asafoetida - small pinch Ginger - 2 inch piece, peel and chop fine or crush it to make a paste Green chillies, finely chopped - 2 Red chilli powder - 1 teaspoon (for spicy dish add 1 more teaspoon) Coriander powder - 3 teaspoons Turmeric powder - 1/2 teaspoon ---Garnishing--- Chopped fresh coriander leaves - As much as little as you like :) Freshly squeezed lime juice

- Add oil in a *pressure cooker*. - When it is hot enough, add cumin seeds. - When cumin seeds start to dance, add asafoetida - Add ginger. Leave it for a few seconds. - Add green chillies. NOTE: Don't leave them in the oil for too long or they will burn and make you sneeze. - 10-15 seconds after adding green chilli, add tomatoes. Then add turmeric powder, red chilli powder, coriander powder. - Cook the tomato and spice mixture till they are *almost* gravy - Now add the potato and aubergine cubes. - Add some water, quarter-half cup just so that ingredients don't stick to the base of the pressure cooker. - Add more salt if needed - Close the pressure cooker lid. - Leave it on medium flame and wait 4 whistles of the cooker before turning it off. - Leave the pressure cooker closed till the pressure escapes naturally. Vegetables still cook in this time - Garnish - Serve with rice or chapattis. NOTE: Potatoes take more time to cook than the aubergines. So if you are cooking this in a pan, chop the potatoes thinner, so they will cook faster. In a pressure cooker you can have them as cubes.